Directions

Heat oven to 425 degrees. Toss vegetables with oil, 1/4 tsp or the salt and 1/8 tsp of the pepper. Spread vegetables on a baking sheet and bake at 425 degrees for 30 minutes, turning after 15 minutes.

Puree vegetables and broth in 2 batches until smooth; transfer to large pot. Bring to a simmer. Stir in brown sugar, nutmeg and remaining 1/4 tsp salt and 1/8 tsp pepper. Serve with Sourdough Croutons, if desired.